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1. WO1996005735 - CHOCOLATE PRODUCTS WITH SUCROSE FATTY ACID POLYESTER FAT SUBSTITUTES

Publication Number WO/1996/005735
Publication Date 29.02.1996
International Application No. PCT/US1995/008989
International Filing Date 17.07.1995
Chapter 2 Demand Filed 08.03.1996
IPC
A23D 9/013 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
007characterised by ingredients other than fatty acid triglycerides
013Other fatty acid esters, e.g. phosphatides
A23G 1/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
CPC
A23D 9/013
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
007characterised by ingredients other than fatty acid triglycerides
013Other fatty acid esters, e.g. phosphatides
A23G 1/36
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
36characterised by the fats used
A23G 1/38
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
36characterised by the fats used
38Cocoa butter substitutes
A23G 1/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/48
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
48containing plants or parts thereof, e.g. fruits, seeds, extracts
Y10S 426/804
YSECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
10TECHNICAL SUBJECTS COVERED BY FORMER USPC
STECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
426Food or edible material: processes, compositions, and products
804Low calorie, low sodium or hypoallergic
Applicants
  • KRAFT FOODS, INC. [US/US]; 250 North Street White Plains, NY 10625, US
Inventors
  • MILLER, Mark, Stuart; US
  • SURBER, Kevin, James; US
Agents
  • WRIGHT, Debbie, K.; c/o Tom Savoie Kraft Foods, Inc. Patent Legal Department 250 North Street White Plains, NY 10625, US
Priority Data
08/293,39319.08.1994US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) CHOCOLATE PRODUCTS WITH SUCROSE FATTY ACID POLYESTER FAT SUBSTITUTES
(FR) PRODUITS CHOCOLATES CONTENANT DES SUCCEDANES DE MATIERE GRASSE SOUS FORME DE POLYESTERS D'ACIDES GRAS DE SUCROSE
Abstract
(EN)
Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters are provided which have texture and mouthfeel properties similar to conventional chocolate products. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent. The sucrose fatty acid polyesters used do not necessarily mimic the rheological and thermal properties of cocoa butter. Rather, the desired texture and mouthfeel properties of the chocolate products of this invention are obtained by incorporating a hydrogenated or hardened oil (i.e.), a hardstock triglyceride) and an emulsifier selected from the group consisting of lactylated glycerides, sorbitan esters, acetylated glycerides, polysorbate esters, and polyglycerol esters, along with the one or more sucrose fatty acid polyesters, into conventional chocolate formulations containing essentially no cocoa butter or substantially reduced levels of cocoa butter. In one especially preferred embodiment, two sucrose fatty acid polyesters of different firmness and having high levels of sucrose fatty acid octaesters are employed. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the hardened oil.
(FR)
L'invention concerne des produits chocolatés allégés ou à teneur réduite en matière grasse, contenant des polyesters d'acides gras de sucrose et présentant une texture et un velouté semblables aux produits chocolatés traditionnels. Ces produits chocolatés sont préparés à l'aide d'un polyester d'acide gras de sucrose ou d'un mélange de polyesters d'acides gras de sucrose à la place du beurre de cacao traditionnel. Les polyesters d'acides gras de sucrose utilisés n'imitent pas nécessairement les caractéristiques rhéologiques et thermiques du beurre de cacao. Plus exactement, la texture et le velouté désirés des produits chocolatés décrits sont obtenus par incorporation d'une huile hydrogénée ou durcie (par exemple un triglycéride en pâte dure) et d'un émulsifiant choisi dans le groupe composé des glycérides lactylés, des esters de sorbitane, des glycérides acétylés, des esters de polysorbate et des esters de polyglycérol, conjointement avec un ou plusieurs polyesters d'acide gras de sucrose, dans des formulations chocolatées traditionnelles ne contenant pratiquement pas de beurre de cacao ou des quantités notablement réduites de beurre de cacao. Dans un mode particulièrement préféré de réalisation, deux polyesters d'acides gras de sucrose de fermeté différente et à teneur élevée en octaesters d'acides gras de sucrose sont utilisés. Ces produits chocolatés améliorés présentent la texture et le velouté du chocolat traditionnel pour une teneur notablement allégée en calories et en matière grasse. Par ailleurs, il est possible de faire varier, pour des applications diverses, la texture et le velouté en faisant varier les proportions relatives des polyesters d'acides gras de sucrose et de l'huile hydrogénée.
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Latest bibliographic data on file with the International Bureau